How to Make Classic Chocolate Chip Cookies Without Egg

You can eat the dough raw.

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Making cookies without egg can be a struggle. I've tried so many different recipes, but they typically fall flat — literally. The cookies flatten a few seconds out of the oven, and I'm suddenly left with a pile of mini pancakes. They taste great, but they don't have the texture or shape of a proper cookie. After a month of trial and error, I finally nailed it with these eggless chocolate chip cookies.

The best part about this cookie? You can eat the cookie dough raw without fear of salmonella.

Eggless Chocolate Chip Cookies

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings:36

Easy

Ingredients

2 1/3 cups flour

1 cup unsalted butter room temperature

1/2 cup sugar

1 cup light brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons vanilla extract

1/4 cup unsweetened apple sauce

1 1/2 cups semisweet chocolate chips

Jocelyn Hsu

Step 1

Preheat oven to 350°F.

Step 2

Cream sugars and butter until light and fluffy.

Step 3

Add salt, vanilla extract, and applesauce. Mix until combined.

Step 4

Add flour and baking soda. Mix until combined.

Step 5

Add chocolate chips and combine gently.

#SpoonTip: Add another handful of chocolate chips if you prefer a super chocolate-y cookie.

Step 6

Chill dough for 1 hour. Be sure to cover it so it doesn't absorb fridge smell.

Step 7

Use your hands to make balls out of the cookie dough. Place on baking sheet lined with parchment paper. Make sure the dough balls are at least 2 inches away from each other.

#SpoonTip: I typically make them about the size of a golf ball, but you can go bigger or smaller depending on how large you want your cookie.